Hearty 30-Minute Black Bean Soup with Garlic and Onion
A quick, vibrant black bean soup packed with flavor and perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 cups black beans, soaked overnight
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 4-5 minutes.
- Add the drained black beans and toss with the onion and garlic for a minute.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and add cumin, paprika, salt, and pepper. Cover and let it simmer for 30 minutes.
- Blend half of the soup for a creamier texture, if desired.
- Stir in the lime juice and sprinkle with chopped cilantro before serving.
Notes
Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months. Adjust spices based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg